ABSTRACT
Soils encountered in food and beverage processing facilities vary greatly depending on the point in processing and the surrounding environment. On the interior of processing and storage equipment, one will ©nd the food product along with some micro-organisms. In other areas, including packing and storage areas, soils will be heterogeneous mixtures of food deposits, minerals, micro-organisms, lubricating greases and oils, and other gross dirt and debris. It is necessary to understand the composition of soils in order to choose the correct cleaning agents and cleaning program. Table 18.1 lists the types of soils found in food processing facilities and their characteristics. Regardless of the soil type, the sooner cleaning takes place a¨er deposition, the easier it will be to remove. While many chemicals could be e¡- cacious in removing food soils, there is considerable limitation when taking into account all the issues concerning food safety. ¢e chemicals intended for cleaning in the food processing industry should pass a strict clearing policy toward all food safety risks, such as chemical residues in the end food products, chemical reactions with the soil, as well as operator and environmental safety.
